Local specialties
Shoyu Mame
- 37Kagawa
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- 37Kagawa
Dish log
A Kagawa bean dish in which roasted dried fava beans are steeped, while still hot, in a seasoning liquid of soy sauce, sugar, and chili pepper.
Dish profile
About this dish
- Main ingredients
- Dried fava beans, soy sauce, sugar, chili pepper
- History and origin
- Thought to have begun in the Edo period, there is a theory that it originated on Shodoshima, where soy sauce brewing began, and a legend that it started when fava beans roasted for settai (hospitality) to henro pilgrims rolled into a soy sauce jar. Fava beans have been grown as an off-season crop after rice.
- When it is eaten
- Eaten year-round as a stock side dish and as a snack with drinks, and some households use it in osechi in place of black soybeans. In the past it was regarded as a stock dish for the busy farming season, and because it keeps well it was also indispensable at local events.
- How it is eaten
- The beans, left overnight in the seasoning liquid, are served and eaten with their skins. They are characterized by a texture that crumbles softly when bitten, and some households add ginger juice for flavor to taste.
Sources
- しょうゆ豆 香川県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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